Mooli ka paratha (Grated Daikon stuffed paratha)

Mooli
ka paratha is a whole wheat Indian bread stuffed with grated spicy mooli. Mooli
is also known as Daikon or radish. North Indians eat Mooli ka paratha during
the winter months when mooli are widely available. Mooli ka paratha is a one
dish meal it does not need any side dish, it could be served with yogurt and
pickle. This is one of the most favorite breakfast paratha. Mooli ka paratha is
prepared with whole wheat flour dough and stuffed with grated and squeezed Mooli,
to make it tastier you can add chopped green chili, chopped onions and spices
in the stuffing which enhance the taste of the paratha.

1. Peel and grate the moolies with a Grater. Take a handful of grated mooli at a time and squeeze to extract all the juices. Save the juice for making the dough. Set the mooli aside in a bowl.

2. Mix red chili powder, asafetida, cumin powder, coriander powder, chopped green chilies, and chopped coriander leaves in the grated mooli. Ensure that the stuffing is not too watery. Mooli leaves lot of water. While making the paratha you need to squeeze the water out several times.

3. Do not add salt to the stuffing as it will leave water. Add the salt only at the time of preparation.

Whole wheat flour dough

Directions for making the dough:

1. Place the whole wheat flour in a mixing bowl. Add the daikon juices in the flour and mix and then add a little water at a time and mix it with flour in a rotating motion from the center of the bowl to outward until it form a dough and it cleans the sides of the bowl, knead it for few minutes, until the dough become soft and just the right rolling consistency. Do not worry if tiny bits of daikon kneaded into the dough.

2. Knead the dough with wet hands make a ball, then cover it and keep it aside for least half hour. Dough maker or food processor could be used to make the dough.

3. Knead the dough with wet hands for a minute, and then roughly divide the dough into 10 equal parts without forming into the balls. (size of the balls depends how thick you want to make the parathas)

4. Dust your hands lightly with the extra flour and take a portion of the dough and roll it in between your palms in to a ball.

Heat the tawa (Griddle)

Place the ball of dough into flour

5. Place the ball of dough into flour and press flat, dusting on both sides.

6. Now place the dough on the rolling board or chackla (Indian roti rolling board) and with the help of a rolling pin roll into a thick small circle.

7. Now place about 2 to 3 teaspoons of stuffing in the centre of the circle.

Roll the dough into a thick small circle

Place the stuffing in the center of the circle

8. Fold the edges inwards like you do in a dumpling, ensuring that no filling is exposed.

9. Place the stuffed ball into the flour and press gently, dusting on both sides.

10. Now place the ball back on the rolling board, and vary gently roll the ball in to a 6” circle or as you prefer, dusting when required.

11. Keep in mind that stuffing should not come out and it spread evenly all through if little bit stuffing comes out do not get panic it require little practice.

12. Now pick the paratha, pat between your hands for few seconds to shake off the excess flour. Place the paratha on the hot greased griddle, and let it cook.

Fold the edges
inward

Roll the stuffed ball into a 6" circle

13. In about 30 seconds the little bubble will start appearing, with the help of the spatula turns the paratha over to the other side and cook for 30 seconds. If the paratha sticks to the tava (griddle), it is not hot enough, if it is too dark or burn it means it is too hot adjusting the heat accordingly.

14. Drizzle ½ teaspoon of oil over the paratha and with the spatula spread evenly, and then turn it over to other side, drizzle and spread ½ teaspoon oil, and cook.

Place the paratha over hot griddle

Turn the paratha and spread the oil

15. With the spatula press down gently all over the surface of the paratha in circular motion on both the sides to make it crispy. Keep flipping the paratha back and forth few times for 3 to 4 minutes or until both sides become light brown and you have the desired crispness take the paratha off the griddle. Serve paratha hot.

Turn the paratha around

Press the paratha in circular motion and flip

Mooli Paratha is ready

Tips:

1. If you have trouble rolling the stuffed ball of dough, then make two thin 6 inches roties, add the filling to the one roti and spread all over the surface then cover it with the second roti, gently with the palm press the paratha to let the air out, then with the fingers press the edges to seal and vary lightly roll the paratha a little so that stuffing settle down in the paratha, then lift the paratha and place over the hot griddle and follow the above process for cooking.